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5 from 2 votes

Vietnamese Summer Rolls with Avocado and Mango

Fill these soft, springy rice paper wrappers with fresh ingredients for a crisp, light meal or appetizer.
Prep Time15 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Asian
Keyword: gluten free, lunch, summer, vegan recipe
Servings: 6
Calories: 170kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Knife
  • Cutting Board


  • 1 package round Rice Paper Wrappers (about 20) (see note)
  • 1 head Romaine Lettuce, torn into pieces
  • 1 bunch Fresh Basil Leaves (Thai basil will work best, but any other variety will do)
  • 1 Red Pepper, cut into thin strips
  • 1 Carrot, cut into thin strips
  • 1 Cucumber, cut into thin strips
  • 1 Mango, cut into thin strips
  • 1 Avocado, cut into thin strips (squeeze a little lemon over this if you won’t serve it right away)
  • Hoisin-Peanut Dipping Sauce (recipe below)


  • Set out all ingredients listed above. Just before serving, soak 1 rice paper at a time in water until it becomes soft and shake to drain. Lay rice paper out on a large plate or cutting board. Add ingredients of choice in a line across the lower quarter of the paper in the following order – lettuce, basil, red pepper, carrot, cucumber, mango, avocado.
  • Close the rolls by folding the left and right sides of the paper towards the middle and rolling up tightly from the bottom of the roll.
  • Serve immediately with Hoisin-Peanut Dipping Sauce.


Rice paper wrappers can be found in the Asian section in most grocery stores with other dry goods - most often they are labeled as Thai or Vietnamese. The kind used for this recipe are never refrigerated or frozen. They are crisp like a cracker when you buy them but become soft and pliable when soaked in water for a minute.


Serving: 3g | Calories: 170kcal | Carbohydrates: 30g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 22mg | Fiber: 8g | Sugar: 8g